Description
Experience the warmth and comfort of our Creamy Coconut Lentil Curry Recipe, a delightful vegan dish that brings authentic Indian flavors to your table. This hearty curry is not only easy to make but also packed with nutrition, thanks to protein-rich lentils and creamy coconut milk. Perfect for busy weeknights or as an impressive meal for guests, this dish is versatile enough to be enjoyed on its own or paired with fluffy rice or warm naan. Plus, it’s an excellent choice for meal prepping, ensuring delicious leftovers await you!
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 head garlic (chopped)
- 28 oz can crushed tomatoes
- 2 tablespoons ginger (chopped)
- 1 tablespoon turmeric
- 2 teaspoons sea salt
- 1 cup dried brown lentils
- 15 oz can coconut milk
- A few handfuls of cherry tomatoes
- 1 cup chopped cilantro
Instructions
- Heat coconut oil in a large skillet over medium-high heat. Add cumin and coriander seeds, toasting until browned. Stir in garlic and cook until fragrant.
- Add crushed tomatoes, ginger, turmeric, and sea salt; cook for five minutes while stirring occasionally.
- Mix in dried lentils and water (and cayenne if desired). Bring to a boil.
- Lower heat, cover, and simmer for 35–40 minutes until lentils are soft. Stir occasionally, adding water if necessary.
- Stir in coconut milk and cherry tomatoes; simmer briefly before removing from heat. Mix in cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 6g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg